Nutrient Comparison: Whole White Corn Flour VS Baked Red Potatoes per 1 lb
Compare the macro and micronutrient content in 1 lb of Whole White Corn Flour versus 1 lb of Baked Red Potatoes to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 pound of Whole White Corn Flour vs Baked Red Potatoes:
- 1 pound of Whole White Corn Flour has 3.4 times more Vitamin B1, 1.6 times more Vitamin B2, 1.9 times more Vitamin B5, 1.7 times more Vitamin B6 and 5.3 times more Vitamin E than Baked Red Potatoes.
- While 1 lb of Baked Whole Red Potatoes contains more Vitamin C and 9.3 times more Vitamin K than Whole-grain White Corn Flour.
- Both Whole White Corn Flour and Baked Red Potatoes provide similar amounts of Vitamin B3 and Vitamin B9 per one pound.
- 1 pound of Whole White Corn Flour have insufficient amounts of Vitamin C and Vitamin K
- 1 pound of Baked Red Potatoes have insufficient amounts of Vitamin E
- Both Whole-grain White Corn Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in one pound.
Comparing minerals per 1 pound for Whole White Corn Flour vs Baked Red Potatoes:
- 1 pound of Whole White Corn Flour has 1.3 times more Copper, 3.4 times more Iron, 3.3 times more Magnesium, 2.7 times more Manganese, 3.8 times more Phosphorus and 4.3 times more Zinc than Baked Red Potatoes.
- While 1 lb of Baked Whole Red Potatoes contains 1.7 times more Potassium and 7 times more Water than Whole-grain White Corn Flour.
- Both Whole-grain White Corn Flour as well as Baked Whole Red Potatoes lack sufficient amounts of Calcium in one pound.
Comparison of macro-nutrients per 1 pound:
- 1 pound of Whole White Corn Flour has 4.1 times more Energy, 25.7 times more Fat, 3.5 times more Omega 3, 34.8 times more Omega 6, 3.9 times more Carbohydrate, 4.1 times more Fiber and 3 times more Protein than Baked Red Potatoes.
- 1 pound of Baked Red Potatoes provide inadequate amounts of Omega 3 and Omega 6